Stewed cabbage in a cauldron: it doesn’t get any tastier! Cabbage stewed with sausage Stewed sauerkraut in a cauldron.

Let's start cooking.
We cut the meat into small pieces, after washing it under running water.
If the meat is frozen, it should be thawed first.

Place the meat in a preheated cauldron with sunflower oil and fry until it gives a beautiful fried color, remembering to stir.

Clean and chop onions or Crimean onions.

We clean and grate the carrots.
Can be cut into strips, circles or semi-circles.

Add the onions and carrots to the cauldron with the meat and fry thoroughly.

When the carrots and onions are fried, dilute 1-2 tablespoons of tomato paste in a glass of water and pour into a cauldron.
If you cook without tomatoes, pour half a glass of water so that the vegetables and meat do not burn while the cabbage releases its juice.

Chop the cabbage and put it in a cauldron.
It is not necessary to chop finely.

2 kilograms in volume larger than the cauldron, put as much as will fit, cover with a lid, simmer over low heat, stir occasionally and, as free space appears, add the rest until it is completely in the cauldron.
Simmer the cabbage until it acquires the desired color and taste.
On average, it takes 1-1.5 hours for all the cabbage to end up in a cauldron and stew until tender, taking into account meat and other things - approximately 2 hours.

If you keep the lid completely closed, there should be enough liquid from the cabbage and water with the tomato, but if you see that the cabbage is starting to burn, add a little water.
5-10 minutes before readiness, add salt and pepper.
If desired, you can add a couple of bay leaves.

Stewed cabbage with meat helps us out at any time of the year. This simple dish is prepared simply and quickly. Fresh or pickled, it is best stewed in a cauldron or deep frying pan. Metal dishes with a thick bottom are well suited for stewing cabbage. My grandmother cooked the most delicious stewed cabbage with meat and potatoes in a Russian stove, in cast iron. I can't do this.

When preparing this simple dish, the main thing is to wait for the cabbage itself to simmer. Toss in the cabbage when the meat is ready and make sure it doesn’t overcook. I also like how delicious it is to steam cabbage with meat in a slow cooker, in the “stew” mode. Today I have collected the most popular ways to stew cabbage with meat.

In any country, cabbage with meat is on the menu. Call this food in Russian - solyanka, or beautifully in European - bigus. It's still delicious and homemade food. I have pork today. Although the type of meat is not important. Cabbage goes wonderfully with beef, lamb, and poultry. I also take the spices that my family loves. You can change the set of spices to your taste.

I add sauerkraut solely so that the finished dish is not sweetish, it gives a piquant sourness. If you don’t want to use sauerkraut, then add a little more salt and tomato paste.

Serve on the table generously adding chopped herbs to the plates. Help yourself! Write in the comments whether my recipe was useful and what you would like to add to it.

For those who like to cook in a slow cooker, a video recipe from the channel “Mama - Nyama”

It’s just wonderful how quickly and easily everything is stewed in a slow cooker!

Now let's look at a more common version of this dish. It’s tastier and more satisfying with potatoes.

This meat and vegetable hot dish will be a great dinner for our hard-working men. Although they say that they were tired of bigus in the army, they always eat it with pleasure. And they praise: “With such a bigus I would still serve.”

1. I prepare the vegetables right away. I grate the carrots, cut the peeled potatoes into large pieces, and chop the onion randomly. I chop the cabbage larger.
2. I put a cauldron with vegetable oil (3 tablespoons) on the fire. I cut the beef into small pieces (2 cm each) and place it in hot oil. I stir constantly with a wooden spoon until the meat is browned.
3. I pour carrots and onions into the cauldron and add more vegetable oil (3 tablespoons). Lightly fry until yellow.
4. I add spices, salt and two tablespoons of tomato paste. I fry for another two minutes so that the tomato paste is fried.
5. I pour in the potatoes and cabbage, mix them and add about 1 liter of boiling water. The water should be level with the cabbage. I don’t close the lid, I wait for it to boil. When it boils and begins to bubble, I let it simmer for another five minutes, close the lid and let it simmer over very low heat.
6. After 20 minutes I turn it off. You need to let it brew for another half hour, then the potatoes will be soft and steamed.

I serve it with sour cream or homemade mayonnaise. Add chopped herbs directly to the plates.

And another interesting bigus with rice will be shown to us by the channel “Simple and Delicious Recipes”

The result is very lazy cabbage rolls - cabbage, meat and rice. Even though they are lazy, they are mouth-watering!

That’s all I have for today about stewed cabbage with meat. Thanks to everyone who cooked with me!

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Cabbage dishes → Stewed cabbage

Today I want to offer a very easy to prepare recipe. This is a very old dish, perhaps it will not surprise anyone, but maybe someone will learn something new. Its main components are cabbage and pork. In my opinion, they create the perfect combination.

Pointed cabbage (Spitzkohl in German) is a delicious variety of cabbage! Has much in common with white cabbage.

Basma - Uzbek science fiction! I can immediately say that this dish of meat and vegetables is very easy to prepare, there is no hassle with it, but it is extremely tasty on the table!

Recipe for puff pastry pie with cabbage and eggs. Cabbage is always available and inexpensive, so preparing such a pie will not be difficult.

Her Majesty Basma. Task: to feed 10-12 people without straining too much, and in a tasty and original way :)

Young cabbage stewed with apples is a fragrant vegetable dish with a pleasant sourness. Cabbage prepared according to this recipe is perfect as a side dish.

Juicy and aromatic solyanka made from fresh young cabbage - a simple second course, stewed cabbage with sausages.

The cabbage turns out sweet because it is stewed without adding water. It is best to use winter, denser cabbage varieties.

Great dish for lunch. And serving it hot at the holiday table is a nice thing to do. The guests are always delighted. In our family we serve this type of cabbage at Christmas.

I really love stewed cabbage. And in the company of meat and mushrooms, she is simply inimitable! Cabbage practically does not lose its beneficial properties when cooked. You can sing its praises for a long time, but it’s much nicer and healthier to cook it!

Lean stewed cabbage with mushrooms is a healthy and cheap dish. As they say, the dish is excellent: the guests won’t be ashamed to serve it, and they won’t mind eating it :)

Solyanka is a simple and satisfying dish. There are many variations on the hodgepodge theme. We offer our favorite recipe for solyanka, tried more than once - a juicy, aromatic and tasty second course of cabbage, potatoes and chicken.

Forikol is a Norwegian dish of lamb with cabbage, so popular that not trying it would be a great culinary omission. In Norway there is even a national forikol day. At the same time, there is a minimum of products and effort for preparing the dish.

Duck stewed with sauerkraut is perhaps the simplest dish I have ever prepared! A minimum of time was spent, but the result was very pleasing.

Cabbage stewed with veal is a hearty and, at the same time, light dinner for the whole family.

Stewed sauerkraut with potatoes is an excellent side dish for meat or a chic dish for a fast day.

Basma is a delicious Uzbek dish of meat and vegetables, easy to prepare. Lamb stewed with potatoes and cabbage, Uzbek style, is an excellent option for lunch or a hearty dinner for the whole family!

A very hearty and tasty dish - pork stewed with sauerkraut. Men especially like it.

Solyanka with meat and cabbage is a very tasty and quick dish cooked over an open fire in a cauldron.

Stewed sauerkraut is a healthy, easy and inexpensive dish that can be prepared all year round.

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STEWED CABBAGE WITH MEAT IN KAZAN..

Today we will stew cabbage with meat in a cauldron.

And to prepare it we will need 1-1.5 kg of pork on the bone, which we need to wash and cut into small pieces.

Coarsely chop half a large onion, one carrot and half a fork of cabbage (change the amount of ingredients based on your own needs, the number of mouths, and the size of the cauldron, etc.).

We put the cauldron on the stove, pour in oil, heat it up over high heat, and throw the meat into it to fry until a delicious fried crust.

As soon as the meat is fried, add the onions and carrots, stir and fry them until golden brown.

After the meat, onions and carrots in the cauldron have fried and become very appetizing, you can add salt and coarsely chopped cabbage, and to give the dish a little sourness, you can add a little salted kaputa.

As soon as the cabbage in the cauldron has warmed up, become a little softer and settled, you can mix it with meat and other vegetables, pepper, turn the heat to low and cook without covering.

If the cabbage has been in the refrigerator for a long time and does not produce juice when fried, add a little water or cover with a lid so that the dish does not lose moisture, then simmer until fully cooked. Bon appetit!

Vegetables are extremely necessary in the daily diet; they perfectly satisfy hunger and saturate the body with useful substances. Cabbage has long been one of the most common vegetables. They used it to cook cabbage soup, borscht, make pies, and stew it with meat or vegetables. In addition, thanks to its composition, cabbage is able to improve digestion and remove harmful substances from the body.

One of the most common dishes is stewed cabbage with meat. It is mainly prepared from a fresh head of cabbage, but is sometimes combined with sauerkraut, which gives the food an interesting taste. This vegetable is stewed not only with meat, but also with other vegetables, mushrooms, and cereals.

To ensure that the cabbage turns out delicious, follow the cooking recommendations from professional chefs:

• You should not cook the vegetable for a long time, as it will lose a lot of nutrients and will not look very appetizing. Boil the leaves for no more than 15 minutes.
• You can easily get rid of the bitterness by pouring boiling water over the chopped cabbage and draining the water.
• Sauerkraut is sometimes very sour. In such cases, it is washed and then added to the dish.

A multicooker, which has recently appeared in the kitchens of most housewives, will help you prepare delicious stewed cabbage very quickly. Such a device will not only significantly reduce time and effort, but will preserve useful substances to the maximum.

Ingredients:

• meat fillet (it’s better to take pork) – 0.5 kg;
• white cabbage – 1 medium head;
• onion – 1 large or 2 smaller sizes;
• carrots – 1-2 pcs.;
• vegetable oil;
• tomato – 1 pc. large size;
• salt, spices, herbs.

Cooking method:

1. Prepare, cut the meat fillet into small pieces. Peel the onion and carrots, chop and grate.
2. Prepare and turn on the multicooker. Pour vegetable oil into a bowl, layer meat, onions, and carrots. Set to “Baking” mode and fry the food a little.
3. In the meantime, chop the cooked head of cabbage, put it in a slow cooker, which after 20 minutes switch to the “Stew” mode, adding tomatoes and spices. Continue cooking for 60 minutes.
4. After this, mix well, switch to the “Pilaf” mode so that the liquid released by the vegetables during the stewing process evaporates. Place on plates, sprinkle with herbs, and serve.

If you cook the stew in the oven, it will be healthier: you don’t have to add fat. Use a foil envelope or ceramic mold.

Ingredients:

• cabbage – 1 small head;
• meat (any kind will do) – 700 g;
• potatoes – 700-800 g;
• onions – 2 pcs.;
• carrots – 1-2 pcs.;
• mayonnaise;
• spices, salt.

1. Prepare food: wash meat, peel vegetables. Cut the ingredients into small pieces.
2. Prepare a baking sheet, grease with vegetable oil. Place meat on it in layers, then potatoes, onions, carrots, and cabbage on top. All layers must be well greased with mayonnaise, salt and sprinkle with spices.
3. Preheat the oven well. Place a baking tray with food.
4. Bake at 150 degrees for about an hour.

If there is a cauldron in the house, it can be used not only for pilaf.

• pork fillet – 0.5 kg;
• carrots – 2 pcs.;
• onion – 1 pc.;
• tomato paste – 1 tbsp. l. (or 1 large tomato);
• salt, sugar;
• spices, bay leaf.

Cooking process:

1. Cut the pork into small pieces and place in a cauldron. Add vegetable oil to the meat. Fry a little until it turns a light golden hue.
2. Chop the vegetables and place them on the pork so that the carrots cover all the food in the cauldron.
3. Place on low heat and watch the dish carefully. When the cabbage has wilted, you can mix everything and leave to simmer for another 10 minutes.
4. Add sugar, salt, spices, tomato paste. Continue simmering until done.

It is best to cook vegetable stew with rice and meat in a cast iron cauldron, but if you don’t have one, then a large frying pan will do. Any meat is used for cooking, but it is preferable to choose chicken or pork.

Ingredients:

• meat (pulp) – 700 g;
• cabbage – 700 g;
• rice – 1 glass;
• onion – 1 pc.;
• carrots - optional;
• tomato paste – 1 tbsp. l.;
• vegetable oil – 80-100 g;
• salt;
• spices, bay leaf;
• greenery.

Cooking method:

1. Wash and cut beef, pork or chicken. Fry in a cauldron until lightly browned.
2. Peel and chop the vegetables. Add onions to the cauldron, then carrots, tomato paste. Add a little salt.
3. Finely chop the head of cabbage. Place it in a cauldron and mix well.
4. Cover with a lid and simmer until half cooked (about 15 minutes).
5. Next, rinse the rice and add the cereal to the vegetables and meat.
6. Fill everything with water so that it covers the contents of the cauldron.
7. Stir, add salt (if necessary), spices.
8. Simmer over low heat for about half an hour.

A young head of cabbage contains more nutrients and stews much faster. If you add more meat or mushrooms, you get something similar to the national Polish dish bigus.

Ingredients:

• young cabbage – 1 head;
• beef – 0.5 kg;
• mushrooms – 400 g;
• onions – 1-2 pcs.;
• carrots – 2 pcs.;
• tomatoes – 4-5 pcs.;
• lard for frying;
• salt, spices.

1. Clean and boil the mushrooms. Let them cool, then cut them.
2. Prepare meat and lard. Cut into small pieces. Fry the lard in a frying pan, remove the cracklings and add the meat there.
3. Peel and chop the onion. Peel the carrots and chop on a coarse grater. Add to the pan.
4. Add chopped mushrooms and tomatoes to the meat and vegetables. Continue frying for 10 minutes, adding salt, spices, bay leaf.
5. Meanwhile, cut the cabbage into strips. Add to the rest of the ingredients in the pan. Mix well, cover and simmer until done.

Stewed cabbage with vegetables is a healthy and tasty dish. By adding vegetables, you can diversify the taste, but if you add mushrooms or meat, you get a hearty lunch. You will learn how to prepare it from the video.

Recipes for stewed cabbage are popular all over the world because the dish is tasty, satisfying and budget-friendly. You can cook it from either fresh or sauerkraut, add meat, sausages, minced meat, rice, mushrooms, potatoes and other vegetables. In addition, you can stew not only white cabbage, but also any other types from Savoy to broccoli.

Do you think there is nothing difficult to prepare? Covered yourself with a lid and mascara? Then why does one housewife have delicious, tender and soft cabbage, while another turns out to be too watery, burns or crunches on the teeth? Of course, this matter has its own nuances and little culinary tricks. We will tell you about them.

Any cut will do: shoulder, thigh, ribs, etc. You can take fresh cabbage or half and half with sauerkraut. If you don’t like tomato paste, you can use prunes - scald them with boiling water and add 10 minutes before the end of cooking along with a finely chopped clove of garlic, it will be delicious!

• white cabbage – 1 kg
• medium fat pork – 400 g
• large onions – 2 pcs.
• carrots – 1 pc.
• tomato paste – 1-2 tbsp. l.
• salt, sugar and black pepper - to taste
• bay leaf – 1-2 pcs.
• coriander seeds – 0.5 tsp.
• sunflower oil – 4 tbsp. l.

How to cook stewed cabbage with pork

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I cut a piece of pork pulp into a cube measuring 3x3 cm. I removed the top leaves from the cabbage head and then finely chopped it. I cut the onion into cubes (take a lot, with onions the dish will be tastier and juicier), chopped the carrots on a medium grater.

I preheated a large frying pan (dry, without oil) and placed pieces of pork in it, fat side down. Fry over high heat until crusted, so that each piece “seals” the meat juices inside. If the pork is lean, then pour 1-2 tablespoons of sunflower oil into the pan before frying.

Add onions and carrots to the meat fried on all sides. Sauteed until soft for several minutes (do not fry too much, otherwise they will burn when stewing). Season with pepper and salt, you can add your favorite pork spices. If there is little fat in the pan, then you can add a couple of tablespoons of oil.

I sprinkled the shredded cabbage with salt (2-3 pinches) and mashed it with my hands so that it released juice. I put it in a frying pan - you can pour it in a heap, it will still settle during stewing.

Stir and fry for 8-10 minutes over medium heat. As a result, the cabbage should soften and settle, becoming transparent or a pleasant pinkish tint.

All that's left is to add the tomato sauce. I diluted the paste in water (100 ml is enough), you can replace it with fresh pureed tomatoes if you wish. I also added coriander seeds and a few black peppercorns, ground in a mortar, and threw in a couple of bay leaves.

Stir and simmer for another 8-10 minutes. I removed the finished dish from the heat and immediately removed the bay leaves so that they would not become bitter.

Best served hot, alone or with mashed potatoes, buckwheat or rice. Bon appetit!

It is worth taking thick-walled dishes, then the heating will be uniform and long-lasting, it will ensure stewing, and not just frying. In a thin aluminum frying pan, the moisture will quickly evaporate, the cabbage will turn out dry and will burn from below, which will ultimately ruin the dish. A cast iron frying pan, a duck pot, a cauldron, a cast iron or ceramic grill pan, a pan with a thick bottom and a non-stick coating are suitable. If you don’t have such dishes, you will first have to fry the meat, onions and carrots in a frying pan, then mix with cabbage and simmer in a large saucepan (with a thicker bottom) until cooked. Choose a large volume, because you need to fit a whole heap of shredded cabbage, pieces of meat/sausage/mushrooms/cereals, as well as carrots and onions, perhaps some other vegetables and sauce.

To cook cabbage in the oven, you will need a cast-iron Dutch oven and special ceramic or glassware (heat-resistant). Instead of the “native” lid, the container can be covered with foil.

In the traditional version, the dish comes out quite greasy, and this is not easy to fix. The amount of oil or animal fat must be quite specific, otherwise the tender cabbage will burn and spoil the taste.

The only acceptable option for reducing calories is to remove as much fat as possible from ready-made cabbage. Move it to one side from the wall of the cauldron, carefully scoop out the fat and juice that has collected at the bottom into a bowl and repeat the procedure. After letting the fat settle for a while, skim it off the surface and discard it, and return the juice from the bottom of the bowl to the cabbage.

Ingredients:

• steamed pork – 400 grams;
• large juicy carrot;
• black pepper, ground and peppercorns;
• oil, refined;
• half a head of garlic;
• bay leaves;
• three spoons of tomato;
• salt;
• half a medium-sized head of cabbage.

Step-by-step recipe for stewed cabbage in a cauldron

Excess fat from the pulp will have to be cut off. If the calorie content of the dish is not a problem, melt it and use it instead of butter or in a mixture with it. Break the pork into pieces no larger than three centimeters and place in very hot oil (fat). We do not salt the meat, keep the heat at maximum.

Cut the garlic cloves into pieces directly over the cauldron, mix with the meat and leave to fry. After removing the outer leaves from the head of cabbage, wipe it with a damp cloth and chop it finer. Add some salt to the cabbage and send it to the now browned pork, fry for ten minutes, uncovered.

Place a frying pan with a thin layer of oil poured into it on another burner that is turned on. Grate the peeled carrots and saute in a frying pan, then transfer to the cabbage with meat. After bringing all the ingredients in the cauldron to a golden brown color, add the tomato and spices. Stir, pour in boiling water level with the food.

Cover the cauldron tightly with a lid, and set the fire under it to the lowest possible level. Simmer the cabbage and pork for up to an hour, stir once, add water only as a last resort.

Preparing and frying meat takes a lot of time. If you omit this ingredient, the cabbage will still turn out wonderful, and you can serve it with sausages or sausages, browned sausage, and even goulash left over from another meal.

Ingredients:

• a two-kilogram head of cabbage;
• a pair of onions and carrots;
• oil, refined - three tablespoons;
• pepper, bay leaf and salt;
• parsley, chopped - a large handful.

How to quickly cook stewed cabbage in a cauldron as a side dish

The vessel for stewing cabbage does not have to be large. You can soften the shredded vegetable in portions in a frying pan or send it in portions to a small cauldron. To simplify the task, chop the head of cabbage into fairly large noodles and collect them in a bowl of sufficient size.

We grate the peeled carrots, dissolve the onions into quarters of rings, immediately putting them in a frying pan with a spoonful of heated oil. Sauté the slices until translucent, pour in two more tablespoons of oil, add and mix the carrots with the onions. Simmer for about ten minutes, waiting for the carrot chips to soften.

We transfer the sauteed sauce into a cauldron and fill it to the top with cabbage, adding a little salt and pressing it down with a spatula. Some of the cabbage can be placed in a frying pan, also adding salt. Cover, simmer the cabbage for about ten minutes, then mix both portions in a cauldron, if prepared this way.

Even in a small cauldron, all the remaining cabbage should fit in the second pass. Otherwise, use the pan again. Having brought this part of the cabbage to softness and a slight blush, add salt to taste and mix all the ingredients thoroughly.

Prepare the pepper and a little boiling water, remove the lid from the cauldron and check the readiness of the cabbage by lifting it from different layers. Season with pepper and, if necessary, add salt to the dish; add boiling water or broth if the cabbage is still too harsh. Simmer under the lid until cooked, do not forget to season the dish with herbs.

Unrefined oil made from roasted seeds is incredibly aromatic. If you have no prejudice or medical reason to refuse it, let's cook cabbage with it so that all the neighbors will delight in the aromas!

Ingredients:

• a kilogram of pork pulp and sauerkraut, medium-salted cabbage;
• large carrot;
• three white onions;
• salt and fine pepper;
• oil, sunflower - quantity as needed.

How to cook

For a cauldron, like a frying pan, choose a massive one and, if possible, cast iron. Steel or, in extreme cases, aluminum utensils of appropriate thickness are also suitable. First, heat a frying pan with oil, keep the temperature moderate, during this time we peel and thinly chop the carrots and onions.

Raise the temperature to medium, place the chopped vegetables in the heated oil. Sauté them until the slices turn golden, making sure to stir them, meanwhile cut the pork into small cubes. Warm up the cauldron by pouring some oil into it; determine it yourself by the fat content of the pulp.

We put the pork in the heated fat until it is fried, we have time to rinse and squeeze out the cabbage. We send part of it to the cauldron, adding and mixing the sauté with it. About a third of the cabbage can be heavily fried in a frying pan, but keep in mind that the dish will come out a little heavy.

Having mixed all the ingredients, season them, cover the cauldron, simmer slowly, making sure to stir once every quarter of an hour. Try the cabbage that has become soft; if it has been washed too much, you may need to add salt to the dish.

Student life, which has become the subject of endless jokes, requires, however, acceptable nutrition. Affordable products and simplicity of the recipe – what’s not a reason to include it in the menu?

Ingredients:

• premium sausages - a quarter kilo;
• a pair of large onions;
• pepper and a little salt;
• a couple of tablespoons of pure oil and thick tomato;
• garlic - a couple of cloves;
• medium head of young cabbage.

Step by step recipe

Place finely chopped onion in hot oil for five minutes. We sauté it, making sure to stir it, we want it to be very golden brown. We cut the cabbage or grate it with a shredder; you can take your time and do this in portions, immediately mixing them with the ingredients in the cauldron.

Each time you add a new portion, add some salt and pepper to the cabbage, cover with a lid and fry for about five minutes. At the last time, add grated garlic along with the cabbage, and after letting this portion warm up, pour in the diluted tomato. Leave the cabbage to simmer slowly under the lid.

Fry the sausages raw with a minimum of oil in a frying pan, allowing them to brown thickly. Check the readiness of the cabbage; if there are hard parts left, add a little boiling water and simmer further until softened. Place the sausages into the already prepared cabbage, stir, and heat for a short time.

Here is another solyanka, cabbage and mushroom, essentially lean. The size of the champignons is completely unimportant; even older mushrooms will have time to become soft. Do you have a handful of dry forest mushrooms in your bins? Soak them according to all the rules and cook them, then fry them and add them at the last step. Do not pour out the broth, filter it and use it instead of water when stewing.

Ingredients:

• 1500 grams of cabbage;
• medium-sized carrots and onions;
• a pair of bay leaves;
• salt and a little pepper;
• oil, refined;
• champignons – 500 grams;
• two tablespoons of tomato, unsalted.

How to cook

We open the onion in half rings, several millimeters wide. Coarsely grate carrots into a bowl, add vegetables and mix. Heat the oil in a cauldron and add vegetables to it, fry at moderate temperature.

Peel the mushrooms and cut them so that the shape is clearly visible, do not chop them too small! Place the champignons in the sauté pan and immediately stir, wait for the released juice to evaporate. Next, brown them, not too much.

You can cut the cabbage as desired; this will not affect the duration of stewing too much. Place it in parts in a cauldron, cover with a lid, and simmer until reduced in volume. Be sure to stir the cabbage before and after adding the next portion.

Having placed all the cabbage in the cauldron, add the tomato during the next stirring. Add water only if the cabbage starts to burn. Add almost finished cabbage to taste and add bay leaves and pepper. We simmer for another quarter of an hour, letting the aromas soak in.

What a wonderful vegetable - ordinary cabbage! How many healthy and appetizing dishes can be prepared from it - vitamin-rich cabbage salads and rosy schnitzels, borscht and vegetable soups, sauerkraut and delicious stewed cabbage with meat. Our recipe today will tell you all the nuances of preparing stewed cabbage. After all, in order to stew cabbage not somehow, but deliciously, you need to know some culinary know-how!

• White cabbage – ¼ large head or ½ small head;
• Meat (pork, beef) – 300-400g;
• Onions – 1 large onion or 2-3 medium ones;
• Carrots – 1 large or a couple of medium ones;
• Tomato paste – 2 tbsp;
• Salt – 0.5 tbsp. or according to your taste;
• Black peppercorns – 10-15 pcs.;
• Bay leaf – 1-2 pcs.;
• Sunflower oil.

Products for stewed cabbage with meat

The most convenient way to stew cabbage is in a large, deep cast-iron frying pan. If you don't have one, you can take a cauldron or pan with thick walls and a non-stick coating. In this case, fry the onions, carrots and meat in a frying pan, mix with cabbage and cook further in the pan.

Peel the onions and carrots, remove the top leaves from the cabbage; Rinse and lightly dry the vegetables and meat.

Sauté finely chopped onion

Finely chop the onion, place it in a frying pan with sunflower oil and sauté, stirring, until slightly transparent.

Add carrots, grated on a coarse grater, to the onion. Mix and sauté together for 2-3 minutes.

Cut the meat into small pieces, add to the onions and carrots, mix and fry for a few minutes.

Adding meat to the roast
Fry the meat for a few minutes

Place shredded cabbage

Place the cabbage in the pan with the remaining ingredients and mix gently. If everything doesn’t fit at once, wait a little, let it simmer for a couple of minutes under the lid. The cabbage will reduce in volume and you can add more. Just don’t make the gap too long, otherwise the first portion will be ready, and the second will still be slightly raw.

Move the cabbage with the cooked frying

You can pre-mash the shredded cabbage with your hands and salt, but this is not necessary. And the main secret to delicious stewed cabbage is don’t add water! Otherwise the dish will turn out watery. Cabbage juice and vegetable oil are enough to prevent the stewed cabbage from burning and turn out soft.

Add tomato to stewed cabbage

After a couple of minutes, add the spices: peppercorns and bay leaves - you will immediately feel the delicious aroma!

Stewed cabbage with meat is ready

Another 1-2 minutes, and the stewed cabbage is ready - you can serve! It will be great in the company of mashed potatoes, boiled rice or pasta. As a separate dish, cabbage is also good. And you can cook it not only with meat, but also with mushrooms, sausages and even without any additives. Delicious in any version!

Stewed cabbage with meat is considered a nutritious and easy-to-prepare dish. At the same time, it occupies a leading place in dietary nutrition due to the correct combination of ingredients. The dish acquires a spicy, unique taste if you add sausages, mushrooms, smoked meats or minced meat to it.

Classically prepared stewed cabbage with meat is a food originally from a Soviet-era canteen. Prepare the vegetable in a thick-bottomed pan or cauldron.

• white cabbage – 1 kg;
• lean meat – 0.5 kg;
• onion – 2 pcs.;
• tomato paste – 2 tbsp. l.;
• vinegar 6% – 1 tbsp. l.;
• sugar – 1 tbsp. l.;
• wheat flour – 1 tbsp. l.;
• spices (pepper, bay leaf);
• salt to taste.

1. Rinse the meat and dry.
2. Chop the onion and cabbage. Use a special knife for shredding.
3. Cut the meat into small pieces and fry in oil until crust forms. Then add the onion and cook for 5 minutes.
4. Place shredded cabbage on top. Pour in half a glass of broth, if not, then water. Cook on low heat for 45 minutes.
5. Place tomato paste in a small container, add flour and stir. Next add vinegar, salt, sugar.
6. Add everything to the pan along with the spices.
7. Stir and continue simmering for another 10 minutes.

The classic food recipe is ready.

The dish is prepared in a cauldron or you can use a large saucepan. Stewed cabbage with meat and potatoes is considered an all-season dish; it is prepared all year round.

• meat – 500 g;
• cabbage – 500 g;
• potatoes – medium 5 pcs.;
• tomato paste – 4 tbsp. l.;
• bulb;
• carrot;
• peppercorns;
• salt.

1. Wash and then cut the meat into small cubes. Pour oil into a saucepan and fry the product until medium done.
2. Cut the onion into half rings and the carrots into strips.
3. Combine vegetables with meat. Cook for 15 minutes.
4. Peel and then cut the potatoes.
5. Place the potato cubes in a saucepan and cook for 5 minutes.
6. Chop cabbage forks and add to vegetables. Cover with a lid and then cook for 10 minutes.
7. Dilute in 100 gr. water pasta, add salt. Pour into a cauldron, add bay leaf and pepper.
8. Simmer until done.

If the cabbage turns out to be dry during cooking, you can add half a glass of broth or water.

Stewed cabbage with sausages is easy to prepare.

• medium sized cabbage;
• sausages – 2 pcs.;
• carrot;
• large tomato;
• olive or sunflower oil – 3 tbsp. l.;
• salt;
• spices.

1. Chop the cabbage, cut the onion into half rings, and pass the carrots through a grater.
2. Pour oil into the bottom of the pan.
3. Fry onion half rings over low heat until golden brown.
4. Add the carrots, and after 3 minutes add the shredded fork.
5. Simmer for 25 minutes and stir.
6. Chop the tomato and place it in a container with vegetables.
7. Peel the sausages, chop finely and pour into the dish being prepared.
8. Add salt and spices.
9. Continue simmering for another 20 minutes.

The dish cooked according to this recipe is low in calories.

Before cooking, squeeze out the sauerkraut and taste it. If the taste is sour, then pour cold water and rinse. If this does not help, then you can boil it for 10 minutes. Then drain the liquid and squeeze out.

• sauerkraut – 700 gr.;
• meat – 500 gr.;
• onions – 2 pcs.;
• tomatoes 2 pcs. can be replaced with tomato paste - 4 tbsp. l.;
• vegetable oil – 4 tbsp. l.;
• spices (cumin seeds, allspice with hot pepper);
• salt.

1. Cut the meat into medium-sized pieces.
2. Chop the onion, then fry a little.
3. Fry the meat with cumin until it turns white, about 10 minutes.
4. Add tomatoes and add hot water. The liquid should slightly cover the contents of the pan.
5. Add sauerkraut to the rest of the ingredients and simmer for 60 minutes. Just before it's ready, add salt.

Garlic lovers can add it at the end of cooking.

For cooking you will need a frying pan with a lid.

• cauliflower – 0.2 kg;
• pork – 0.5 kg;
• sour cream – 0.5 kg;
• water – 1 l.;
• dry, ground spices (paprika, coriander, ginger and garlic) - 0.5 tsp;
• salt.

1. Divide the cabbage into inflorescences. Place them in salted boiling water. Leave for no more than 6 minutes. Then separate from the water and let the liquid drain.
2. Cut pork, chicken or young beef into pieces.
3. Place the meat on the bottom of the container and pour low-fat sour cream over it.
4. Pour in cool water, sprinkle with dry spices and salt. Cover with a lid and cook for 20 minutes over low heat.
5. Add the inflorescences, simmer for 15 minutes, remembering to stir. At the end, sprinkle with herbs.

There will be some liquid left in the cooked dish; it is a mixture of sour cream and meat broth.

How to stew cabbage with rice so it’s delicious? It's actually not difficult.

• cabbage – 0.5 kg;
• rice – 150 gr.;
• tomato juice – 100 gr.;
• water – no more than 1 liter;
• carrots and onions 1 pc.;
• vegetable oil – 4 tbsp. l.;
• ground pepper;
• salt.

1. Chop the cabbage, preferably not finely.
2. Rinse the rice well.
3. Place the cabbage in a saucepan, pour in 2 tbsp. l. oil and fry a little, stirring.
4. Add washed rice.
5. Fill the contents of the saucepan with water; it should cover everything completely.
6. Simmer over moderate heat.
7. Fry onion half rings in a frying pan until golden brown in the remaining oil.
8. Add carrots passed through a coarse grater and fry for another 3 minutes.
9. Pour tomato juice into the roast and cook for 5 minutes.
10. Add the contents of the pan to the cabbage and rice. Add salt and pepper, stir.
11. Simmer over moderate heat until done.

It turns out to be a wonderful dish when you stew cabbage with meat and buckwheat.

• Cut the onion into half rings, the meat into medium cubes and shred the cabbage.
• Fry the meat until white, then add the onion and after 5 minutes add the cabbage. Simmer everything for 20 minutes.
• Boil the buckwheat separately.
• Mix everything, add salt and simmer until done.

The housewife only needs 50 minutes to prepare this wonderful and original dish.

This recipe for cabbage with meat in a slow cooker will turn out incredibly tender.

• mushrooms (champignons) – 200 gr.;
• meat – 400 gr.;
• cabbage – 700 gr.;
• Sunflower oil – 2 tbsp. l.;
• water – 1 glass;
• carrot;
• 2 cloves of garlic;
• ground pepper;
• salt.

1. Cut the meat into medium pieces, shred the cabbage with forks. Cut the mushrooms into plastic shapes and the onion into half rings. You need to grate the carrots and press the garlic through a press.
2. Pour oil into the multicooker container and fry the onion in the “Fry” mode.
3. Add mushrooms and continue frying for another 10 minutes.
4. Then it was the turn of the meat and carrots. Fry everything for a quarter of an hour.
5. Add chopped cabbage, salt, spices, and water.

The taste of the finished dish depends not only on the quality of the products and cooking technology, but also on the container in which the stewing process will take place.

To stew cabbage, you need to choose a suitable frying pan. A frying pan with a non-stick coating and standard sides is best suited. A cast iron frying pan will do the job perfectly. A cooked vegetable in a frying pan is something between a stew and a fried dish. It is necessary to ensure that the liquid in the pan does not completely evaporate, otherwise the cabbage may fry and then burn.

The multicooker has firmly established itself in the modern kitchen. The stewed cabbage in it turns out to be very tender, since the entire cooking process takes place at a constant low temperature.

Cabbage cooked in the oven is tasty and tender.

1. Bake only ripe, firm heads of cabbage.
2. The weight of the fork is at least 1 kg.
3. The head of cabbage should not have any foreign odors, otherwise they will intensify during baking.
4. The baked vegetable goes well with cheese and white fish.
5. It is not recommended to finely chop the cabbage, otherwise it will resemble porridge.

Regardless of the technology used to prepare cabbage, it is always a dietary product. It contains a large amount of vitamins, as well as micro and macroelements that are beneficial to humans.

If there is cabbage in the house, the table will not be empty! And if stewed cabbage is on the menu, you are an unsurpassed hostess! Folk wisdom and personal observations allowed us to make such an impromptu on the cabbage theme, considering the option of stewed cabbage with meat! The best 6 cooking recipes with photos!

And one cannot but agree with this - they gobble up the stewed cabbage quickly and ask for more. Without forgetting to praise the housewife. Everyone is full and happy. And the home cook needs to grow above himself and look for new recipes.

Consider that you have found them. For lovers and connoisseurs of the national vegetable, stewed cabbage recipes are very tasty.

Classic stewed cabbage is a side dish called “You Can’t Think of a Better Way.” She will complete the dinner still life with both meat and boiled sausage. And potatoes with any porridge will amuse you completely.

There is only one wish for the ingredients - when you start stewing the cabbage, don’t skimp on the onions and carrots. And your dish will be guaranteed to be delicious. Pay attention to the taste of carrots. It should be tasty and sweet on its own.

The cooking process does not require any special skills. Just some recommendations based on personal experience.

1. There is no need to chop the cabbage very finely. She'll be stewing. Very small pieces may become too soft. A little larger than borscht - the most ideal option, as for me.
2. It is better to cut the carrots into strips rather than pass them through a grater. The appearance of the finished product will be more interesting, and so will the consistency.
3. It is advisable to add tomato paste or juice gradually, tasting the cabbage. In this case, you will not over-acidify the dish.
4. If you use tomato juice, I recommend adding a pinch of sugar. Just a little bit of it will highlight the taste of the dish. Any tomato paste contains sugar.
5. Use dishes with thick walls for stewing. A suitable saucepan, cauldron, cast iron frying pan.

• A small head of cabbage – up to 2 kg.
• Carrots – 200 gr.
• Onion – 200 gr.
• Sunflower oil – 75 – 100 ml.
• Tomato paste – 40 gr. (can be replaced with tomato juice)
• Sweet pepper – 2 small pieces. (if possible and desired). Better than red
• A little green dill
• bay leaf
• Ground salt and pepper at your discretion.

1. Fry diced onion until translucent
2. Add carrots and bell peppers, chopped into strips. Fry everything together for min. 10 – 15
3. Add shredded cabbage. Mix
4. Fry for 5 minutes
5. Then add salt and pepper. Stir and fry for another 3 minutes
6. Add tomato paste and water, stir. You need to add so much water that all the liquid covers half the cabbage
7. Place a bay leaf and cover the pan. Simmer for 15 – 20 minutes. Don't forget to stir from time to time
8. Five minutes before the end of the process, you must definitely taste the culinary product and add what is missing. Cabbage should have a pleasant sourness
9. Finely chop the dill and add in 3 minutes. until the end
10. The criterion for readiness is that the liquid has boiled away and the cabbage is soft to your taste. If you read that it is a bit harsh, add water and simmer until tender.
11. Don't forget to remove the bay leaf from the finished product. Otherwise, the cabbage may taste bitter.

Let the cabbage stand for a while and cool a little. And then you can invite everyone to the table. Enjoy!

If you use tomato juice, still add a little water. In my opinion, water allows the cabbage to open up and absorb all the delights of the marinade. And it will become softer and tastier. In general, the culinary product will turn out juicy and appetizing.

And I want to emphasize once again - add both juice and paste gradually. It is better to add acids during the process than to over-acidify the finished product.

If classic stewed cabbage is regarded as a side dish, then with meat it is already an independent dish. Nourishing and tasty.

Any meat can be used. Both pork and beef. You just need to take into account the age of the meat and the time you have for cooking. Pork allows you to shorten the cooking time because it is softer and cooks faster. But beef usually needs to be stewed longer. But it will be delicious in both cases, this is an axiom.

Preparing a set of ingredients

• Chopped cabbage - 700 - 800 gr.
• Pork - 250 – 300 gr. (pulp)
• Carrots – 2 medium ones
• Onions – 2 – 3 pieces
• Khmeli - suneli, paprika to taste (or other favorite seasoning)
• Tomato paste - 2 – 3 tablespoons
• Vegetable oil - 80 ml.
• Ground salt and pepper to taste
• Bay leaves - a couple of pieces.

Fry the chopped onion for a few minutes

Add carrots cut into strips, fry everything for min. 3

Add the meat cut into pieces, add spices, stir, fry over medium heat for 10 - 15 minutes. You can adjust the time, taking into account the characteristics of the oven and the age of the meat. It should be almost ready and release clear juice.

Add shredded cabbage, stir, fry for 5 minutes.

Then add salt, pepper and mix. Fry for another 5 minutes.

If you have dense beef, first simmer it in a frying pan with water until cooked. And only then add oil, onions and carrots, follow the step-by-step recipe below.

Fragrant stewed cabbage with meat can be decorated with fresh chopped herbs when serving. Household members will lick their fingers and definitely ask for more.

Stewed cabbage with potatoes is also very good. A wonderful lean dish, and satisfying at the same time.

What products will you need?

• Cabbage - 700 gr.
• Potatoes - 3 – 4 pcs.
• Carrots – 2 medium pieces.
• Sweet pepper 1 pc.
• Onions – 2-3 pcs.
• Tomato paste 2 - 3 tbsp. (tomato juice up to 100 ml.)
• Vegetable oil - 75-80 gr.
• Seasonings, spices to your taste (paprika, dry herbs, salt, ground pepper)
• 1 – 2 bay leaves.

Fry the onion, gradually add carrots and sweet peppers, cut into strips. Fry vegetables until soft. Never overcook

Add diced potatoes. If the potatoes are not large, they can be cut into slices

If you have herbs, add them at the end of cooking. It will enrich the finished dish with both color and aroma. And choose sausages to your taste, not necessarily smoked. Enjoy!

We can talk endlessly about stewed cabbage and give many recipes. But since the cooking technology does not change, I decided to simply offer options for adding cabbage during stewing.

1. Mushrooms. What could be better? They are added after frying onions and carrots. And if there are forest mushrooms, then this is generally the height of grace.
2. Duck. If you have a duck, trim off some of the flesh and stew the cabbage. The cabbage turns out extraordinary. Only the meat must first be stewed until cooked, then add onions and carrots. Well, further on technology.
3. Zucchini, eggplant, bell pepper. At the height of summer abundance, they will make a worthy company with cabbage. They need to be laid after carrots.
4. Beans. Interesting and tasty, definitely try it. You just need to pre-soak it and boil it until tender. Place along with tomato paste.
5. Prunes. You don't need to add a lot of it. But a small amount will come in handy. It will be very good in the company of beef and duck. You will get gorgeous stewed cabbage.

Hello, dear friends! Today I have prepared for you a lot of interesting step-by-step recipes on how to make incredibly tasty stewed cabbage.

It would seem like an ordinary vegetable, but there are so many things that can be made from it, it’s not even possible to list them all. I have already introduced you to recipes for pickled and pickled preparations for the winter. But I also want to make something from a fresh head of cabbage.

You can use it to cook wonderful cabbage soup, stew and fry, or make lazy cabbage rolls. And how wonderful the fried pies with such filling are, you’ll just lick your fingers.

But today I will introduce you to the simplest, but at the same time, very tasty dishes made from stewed cabbage. When serving, I like to season it with fresh herbs and sour cream. And my husband and son add mayonnaise. But this is a matter of taste.

This dish can be served either on its own or with an additional side dish. For example, with fried potatoes, it will be simply delicious. What can I say, just cook and try.

You will spend no more than an hour preparing this dish, taking into account the preparation of food for stewing. It turns out delicious and doesn’t cause any trouble. And sausages, if desired, can be replaced with boiled or smoked sausage, sausages or ham.

Ingredients:

• Cabbage - 1 small head (1 kg)
• Sausages - 300 - 400 gr
• Onion - 2 pcs (medium)
• Carrots - 1 pc.
• Tomato paste - 3 tablespoons
• Bay leaf - 2 pcs
• Salt and ground pepper - to taste
• Vegetable oil

Preparation:

1. Peel the onion and cut into half rings. Chop the cabbage thinly. Peel the carrots and grate them on a coarse grater or cut them into strips.

2. Pour vegetable oil into a saucepan, preferably with thick walls, put on fire and heat up. Put chopped vegetables there, add a little water and stir. Leave to simmer over low heat for 15 minutes.

You can also use a frying pan with high walls for this.

3. While the vegetables begin to stew, cut the sausages into slices 0.5-0.7 mm thick. Choose any variety you like. I prefer creamy or smoked ones.

4. Add tomato paste, salt and pepper to the vegetables. Put the sausages there too. Mix everything evenly.

If desired, the sausages can be fried separately in a frying pan and then added to the vegetables.

5. Add the bay leaf and simmer everything together for another 10 minutes with the lid closed. After this you can serve.

In addition to sausages, this dish can also be made with meat, no matter what kind. I usually take pork or chicken. And some people prefer beef or veal. In general, choose the meat yourself; in my recipe it is pork. Our dish turns out to be very aromatic and appetizing, partly thanks to the spices that are put in it.

Ingredients:

• Cabbage - 1 head (about 1.5 kg)
• Pork - 0.5 kg
• Onions - 2 pcs.
• Carrots - 1 piece (large)
• Tomato paste - 50 gr
• Sugar - 25 g (1 heaped tablespoon)
• Salt, ground pepper - to taste
• Bay leaf - 3 pcs
• Refined vegetable oil
• Water - 150 ml
• Any spices - to taste

Preparation:

1. First, let's prepare the products. Cut the meat into pieces. Cut the onion into quarter rings. Grate the carrots on a coarse grater.

2. Place a thick-bottomed pan on the fire, pour oil into it and heat. Place the chopped meat in a heated pan and lightly fry.

Then add the onion and continue to fry until it becomes soft and translucent. After this, add the carrots, stir and fry until the carrots also become soft.

3. Place bay leaves, salt in a saucepan and pour 100 ml of hot water. Mix everything. Close the lid and simmer for 15 minutes over medium heat.

4. While the meat is cooking, let's start with the cabbage. For convenience, cut the head of cabbage in half and chop it in any convenient way.

5. Add tomato paste to the finished meat and vegetables and stir. After this, add shredded cabbage. Stir everything evenly, close the lid and simmer for 10 minutes.

6. After the elapsed time, add your favorite spices, ground pepper, sugar to the pan and taste it. If necessary, add more salt. Mix everything with a spoon.

This is how delicious this recipe turns out. This dish is very suitable for those who do not eat meat. Or for those who are on a diet. Very reminiscent of the taste of a Soviet canteen, when everything was cooked according to strict GOST standards.

Ingredients:

• Cabbage - 1 kg
• Carrots - 1 pc.
• Onion - 1 piece
• Tomato paste - 3 tablespoons
• Butter - 50 gr
• Flour - 1 tablespoon
• Water - 250 ml
• Salt, pepper - to taste
• Sugar - 1 teaspoon
• Bay leaf
• Allspice

Preparation:

1. Chop the cabbage into strips. Add salt and remember well with your hands so that it releases the juice. Then pour vegetable oil into a deep frying pan and place it there.

2. Place tomato paste there. Stir evenly and bring to a boil. There is no need to close the lid.

You can buy pasta at the store or prepare it at home. To do this, it will be enough to take tomatoes (200 g), peel them and bring them to a paste using a blender.

3. While the vegetables are stewing in the pan, cut the carrots into strips or grate them on a coarse grater. Cut the onion into cubes. Heat another frying pan well, pour oil into it and add onions. Fry lightly and then add the carrots and continue to fry until golden brown.

4. By this time the cabbage will be half cooked. Add the frying mixture, stir and continue simmering.

5. Now let's make the sauce. Place the butter in a saucepan and place on the heat until it melts. Then add flour there and stir. Gradually, literally one spoon at a time, add water until a homogeneous mass without lumps is formed. Then add a little salt and bring to a boil.

6. When the cabbage is almost ready, add sauce to it. Stir well. Add bay leaf, allspice, sugar and salt if needed. Simmer for another 5 minutes and turn off. Our delicious dish is ready.

If the vegetables seem too thick, add a little boiled water to the pan along with the spices and simmer further.

I couldn’t ignore the recipe for preparing such a simple and tasty dish in a slow cooker. You'll get a very satisfying dinner for the whole family with minimal effort.

Ingredients:

• White cabbage - 650-700 gr
• Chicken fillet - 400 gr
• Carrots - 1-2 pcs.
• Onion - 2 pcs.
• Vegetable oil - 2 tablespoons
• Bay leaf - 2 pcs
• Salt and spices - to taste

This dish can also be varied with other vegetables. For example, add zucchini, eggplant or sweet peppers. You can even add hot peppers for those who like spicy food. But in any case, stewed cabbage with chicken and vegetables will be incredibly tasty.

What makes this recipe special is that we use sauerkraut here. This is one of the simple ways of our dish in German. You can use any other meat or smoked meat instead of sausages. This dish is suitable even as an appetizer for a holiday table.

Ingredients:

• Sauerkraut - 1 kg
• Onions - 2 pcs.
• Sausages - 200 gr
• Garlic - 2-3 cloves
• Butter - 30 gr
• Tomato paste - 2 tablespoons
• Salt, pepper - to taste
• Bay leaf - 2 pcs
• Vegetable oil

Preparation:

1. Place the cabbage in a large saucepan and add enough water to cover it completely. Place on the fire, bring to a boil and cook for 20 minutes.

If it is too salty or sour, you can rinse it first.

2. In the meantime, let's move on to the rest of the products. Cut the onion into half rings. Cut the sausages as desired. Chop the garlic.

3. Pour some vegetable oil into the frying pan and put on fire. When it warms up a little, put a piece of butter in it. After the butter has melted, add the onion and fry until translucent.

4. Then add tomato paste to the onion and stir. Next, add sausages and cabbage, pour half a glass of water, add chopped garlic and bay leaf. Season with salt and pepper to your taste. Reduce heat, cover and simmer for 10 minutes.

This recipe is my favorite, it uses all my favorite ingredients together. A very filling dish. Be sure to try it.

Ingredients:

• Cabbage - 700 gr
• Carrots - 1 pc.
• Onion - 1 piece
• Champignons - 200 gr
• Hunting sausages - 150 gr
• Potatoes - 3 pcs.
• Salt, pepper - to taste
• Tomato paste - 2-3 tablespoons
• Vegetable oil

Preparation:

1. Let's prepare the products first. Shred the cabbage however you like. Peel the onion and potatoes and cut into cubes. Clean the champignons and cut into slices. Chop the garlic.

2. Heat a frying pan, pour in the oil and put the cabbage in it. Fry, stirring occasionally, until softened. Then add grated carrots to it and continue to simmer under the lid.

Fry the onions in a separate frying pan until translucent and add the chopped sausages. Stir and fry a little more.

3. At the same time, place another frying pan on the fire and heat it up. Pour in vegetable oil and add mushrooms. Fry them until they are ready, remembering to stir.

4. When the carrots have already become soft, add tomato paste, salt and pepper to the vegetables. Stir evenly, cover with a lid and simmer until done.

5. Place the chopped potatoes on top of the stewed vegetables, add a little water and continue to simmer under the lid.

6. When the potatoes are half cooked, put all the other ingredients into the pan - mushrooms, onions and sausages. Close the lid and simmer until the potatoes are fully cooked.

Everything takes no more than an hour and you will get a very tasty and satisfying dish. All you have to do is remove it from the heat, put it in a plate and try it.

Another great video recipe for making stewed cabbage. But, in this case, it is colored. It turns out to be a very satisfying and appetizing dish, even though it is low in calories.

Ingredients:

• Cauliflower - 700 gr
• Tomatoes - 8 pcs
• Onion - 3 pcs
• Garlic - 2-3 pcs.
• Vegetable oil - 3-4 tablespoons
• Any greens - a bunch
• Salt, pepper - to taste

This dish is simple and quick to prepare. If you want to feed a hungry family and you're short on time, this option is perfect for you. I highly recommend you try it.

This is one of the variations of “lazy cabbage rolls”. And I don’t know a single person who doesn’t love them. But there is one secret here - our dish is placed in a special way and stewed in a very tasty sauce. Try it, don't be shy. This is delicious.

You can take any meat and pass it through a meat grinder. Or buy ready-made minced meat. I usually take a mixed one - beef plus pork in equal proportions.

Ingredients:

• Cabbage - 1 kg
• Minced meat - 500 gr
• Rice - 0.5 cups
• Onion - 1 piece
• Carrots - 1 pc.
• Flour - 0.5 tablespoon
• Tomato paste - 1 tablespoon
• Sour cream - 1 tablespoon
• Water - 2 glasses
• Salt and pepper - to taste
• Vegetable oil for stewing

Preparation:

1. Soak the rice in water for 20 minutes, and then rinse thoroughly 5-6 times. Peel the carrots and grate them on a coarse grater. Peel the onion and cut into cubes. And chop the white cabbage into strips and add salt. Stir, kneading it slightly with your hands so that it releases a little juice. Leave to brew for 15 minutes.

2. Take a cauldron or just a saucepan with a thick bottom and pour vegetable oil into it, then put half of the cabbage and pour in the juice from it. Sprinkle with ground pepper to taste.

3. Place the minced meat in the next layer, evenly distributing it around the perimeter of the pan. Sprinkle it with salt and pepper.

3. The next layer consists of onions. Place a layer of soaked and washed rice on top of it. Add some salt. Then add a layer of grated carrots. Place the remaining cabbage in the last layer.

4. Now let's prepare the sauce. Pour vegetable oil into a heated frying pan and add flour. Fry it a little and add sour cream, mayonnaise, tomato paste and pour in water. Mix everything evenly, add salt and bring to a boil.

And finally, I offer you another interesting and easy-to-prepare recipe. It will take you no more than half an hour to prepare this dish, taking into account the preparation of the ingredients, and you will get an amazing, aromatic dish. I like to serve it for breakfast. It's light and filling.

Ingredients:

• Cauliflower - 400 gr
• Cheese - 100 gr
• Carrots - 1 pc.
• Milk - 5-6 tablespoons
• Vegetable oil - to taste
• Salt - to taste
• Ground black pepper - to taste

Preparation:

1. Let's prepare the products. Divide the cauliflower into florets. Grate the carrots on a coarse grater. Grate the cheese on a fine grater.

2. Heat a frying pan and pour in some vegetable oil. Add cabbage and carrots and fry a little. Then pour in the milk, salt and pepper. Cover with a lid and simmer for 10 minutes over medium heat.

3. Then sprinkle grated cheese on top and simmer for another 5 minutes under the lid. If the milk has boiled away, you can add it.

4. It turns out to be a simply amazing and unusual dish. Surprise your loved ones with such a delicacy. By the way, if you mix cheese with a raw egg and pour it into a frying pan, it will look like a casserole. It also turns out very tasty.

I hope, dear friends, today I was able to surprise you with new and interesting recipes. Surely you will find something new for yourself. I'll be happy about that.

Cook with pleasure and good mood. Bon appetit! Bye.

Stewed cabbage with meat- although far from festive, it is a very tasty dish that can be found in many cuisines around the world. Personally, I always associate stewed cabbage with meat with German cuisine, especially if it was stewed together with fresh sauerkraut.

Stewed cabbage with the addition of even a small amount of sauerkraut produces a spicy aroma and sour taste. This kind of stewed sauerkraut becomes popular closer to winter and spring, when many housewives begin to urgently empty their winter stocks.

In the summer, in the absence of sauerkraut, you can always stew fresh white cabbage. And to make the dish even tastier, meat, sausages, mushrooms, and other vegetables are often added to the cabbage.

• White cabbage – 500 gr.,
• Pork or any other meat – 200 gr.,
• Carrots – 2 pcs.,
• Onions – 1 pc.,
• Tomato sauce – 3 tbsp. spoons,
• Bay leaf – 1-2 pcs.,
• Salt and spices to taste,
• Sunflower oil.

To prepare stewed cabbage with meat you will need a saucepan or deep frying pan. You can also use a cast iron or duck pot. You can carry out the first stage of cooking - frying the meat with onions and carrots in a frying pan, and further stewing the cabbage in a saucepan. In my recipe I used a non-stick frying pan. Using a wide and sharp knife, chop the white cabbage into thin strips.

Peel the carrots and onions. Chop the onion into small cubes.

Grate the carrots on a fine or medium grater.

Pork or any other meat that you will use while stewing cabbage should be rinsed and dried. It is most convenient to cut lightly frozen meat. Therefore, it is advisable to put fresh meat in the freezer 2 hours before preparing dishes from it in which it needs to be cut into more or less even pieces, and even more so into thin plates, as for torsion rolls or meat rolls.

The finished pieces of meat now need to be fried with carrots and onions. Since our meat is lean and does not contain fat, before putting it in the frying pan, pour a small amount of sunflower oil into it.

Fry the pork pieces, stirring occasionally, until white.

Place carrots and onions in a frying pan with fried meat.

Sprinkle the meat and vegetables with salt and spices to your taste. Stir.

Using a spoon or spatula, mix the cabbage with meat and vegetables.

To allow the cabbage to stew, add ¾ cup of water to it. Add bay leaf for flavor.

It remains to add the last ingredient - tomato sauce. Instead of tomato sauce, you can use ketchup or diluted tomato paste. It will be tasty and healthy if you replace it with fresh tomatoes, ground in a meat grinder or pureed in a blender. Pour the tomato sauce over the cabbage and stir.

Stewed cabbage with meat after adding it should simmer for about 10 minutes. It is advisable not to cover the frying pan or pan with a lid while it is stewing.

Remove the finished cabbage from the heat and immediately remove the bay leaves, as the cabbage will begin to taste bitter after standing with them. As the main side dish, you can offer buckwheat, mashed potatoes or various types of pasta (pasta). I will be glad if this recipe for stewed cabbage with meat is useful to you. Enjoy your meal. I also recommend making stewed cabbage with mushrooms and hunting sausages.

Traditionally, any meat dish is served with a side dish. Previously, we wrote about how to prepare pumpkin porridge with millet. Now it’s the turn to talk about another simple side dish, but this time made from cabbage.

Cabbage can be prepared in many ways, but the simplest is stewing. You can make a practical and easy dish by stewing cabbage in water with added oil. The dish will be more refined and interesting if you add meat, sausage, mushrooms, prunes, raisins, beans, tomatoes, carrots, pumpkin or bell peppers to the vegetables. Cabbage will turn out soft, juicy, with a delicate aroma if you stew it with tomato paste. You can also cook sauerkraut, this will give the dish some piquancy.

If you decide to stew fresh cabbage, rinse the vegetable thoroughly and remove the top leaves. Divide the head of cabbage into quarters, remove the stalk and chop into small strips.

If you prepare sauerkraut, you need to chop it. It will be tastier if you use medium salting, then the dish will not be too sour.

This dish is easy to prepare, and most importantly, it cooks very quickly. While you are baking meat in the oven, for example duck, you will have time to prepare this delicious side dish. And you already know how to cook duck in the oven.

The main thing is to know the tricks on how to properly stew fresh cabbage. Late varieties of vegetables are considered ideal for stewing. The amount of cabbage depends on the volume of the cauldron or pan where it will be cooked. On average, one medium head of cabbage weighing 1-1.5 kg is enough. Do not forget that during the stewing process the cabbage will decrease in volume.

The dish is seasoned with salt, pepper, and bay leaves or herbs can be added if desired.

• Medium head of cabbage;
• Onions 2-3 pieces;
• Oil;
• 50-70 g tomato paste;
• Salt, spices.

Preparation:

• Cut the cabbage into thin strips, the onions into half rings;
• In a saucepan with a thick bottom, or better yet, in a cauldron, heat the oil and fry the onion;
• Then add tomato paste and cabbage. Lightly fry everything, stirring well;
• Pour 1.5 cups of hot water into the cauldron and bring everything to a boil;
• Simmer the cabbage over low heat until soft, 30-40 minutes. Ten minutes before the end of cooking, salt and pepper the dish.

How to stew sauerkraut correctly? Its secret is adding a large amount of finely grated carrots. Stewed sauerkraut is especially aromatic when cooked in pork fat.

The slightly sour taste of this traditional Latvian dish goes well with meat, especially pork. The easiest way is to bake it in the oven. We have already written a recipe for how to bake pork in the oven earlier. But let's get back to preparing our side dish.

• Sauerkraut 1 kg;
• Carrots 0.6 kg;
• Onions 3 pieces;
• Fat or oil;
• A couple of teaspoons of cumin.

Preparation:

• Chop and fry the onions until golden brown. Add grated carrots and simmer all together for about five minutes;
• Add sauerkraut and add enough water to just cover the cabbage. Simmer until fully cooked;
• 30 minutes after the start of stewing, add cumin and cook until soft.

This is a tasty and fairly inexpensive dish, since there is not always meat in the refrigerator, and every housewife can find a couple of sausages. The cabbage for this dish can be sauerkraut or raw - in any case, the result is a hearty and flavorful dish.

• Cabbage;
• Carrot;
• Onions 2 pieces;
• Frankfurters, sausages, boiled sausage 0.3 kg;
• Oil;
• Salt, pepper, bay leaf.

Preparation:

• Fry onion half rings in a cauldron until golden. Add grated carrots, and after a couple of minutes, finely shredded cabbage;
• Mix everything and simmer until completely soft, adding a glass of boiling water. Cook over low heat, cover tightly with a lid;
• Cut the sausages as you like and, after frying them until crusty, place them in the cauldron;
• Add tomato paste to the oil where the sausage was fried and simmer for a minute. Then combine with vegetables, season with spices and cook for about 7 minutes.

Like any other dish, stewing cabbage requires knowledge of some tricks of experienced chefs.

• You can give the dish an original taste and thick consistency by adding a spoonful of wheat flour to the pan. The flour should first be fried for a couple of minutes until golden brown, and it should be added 5 minutes before the cabbage is ready;
• Vinegar and sugar will add a pleasant sourness to stewed cabbage. Just add them in small quantities ten minutes before the end of cooking;
• To make the cabbage release more juice, cut it, add salt and crush it with your hands. After 2-3 minutes it will become more juicy;
• If you eat cabbage cold, you should serve it with sour cream. It is this product that will be able to highlight all the advantages of the dish;
• Some housewives do not like the specific smell of cooking cabbage. A piece of stale bread will help you cope with it. Place it in a saucepan, and after the cabbage is cooked, remove the softened top with a slotted spoon.

But you can’t buy good beef everywhere, then you can remember the simplest meat option, which can be bought everywhere and is almost always in the refrigerator - chicken breast. In this article we wrote recipe options that can be prepared from chicken breast. Chicken meat is not only a dietary product, but financially accessible to almost everyone.

Papsueva Olga Pavlovna tells the recipe for making stewed cabbage for the Lenten table at Christmas.

Stalik Khankishiev will demonstrate his amazing recipe for how to properly stew cabbage.